... someone who’s giving you all kinds of alternatives in recipes, in the techniques, in the way you operate in your kitchen ... He’s stopped his routine of everything he makes being the best, which was the impression he gave in The Food Lab ... He shot all the photos for the book. The tome, which is large and heavy (650-plus pages), is encyclopedic.
... while the book may come off as a little intimidating at first, it’s actually quite beginner friendly ... This information is very text heavy, but López-Alt keeps things accessible and humorous. Recipes are approachable, with side notes and a list of items to have ready before stir-frying begins. Dishes include chicken basil chilies and fish sauce, miso-glazed broiled black cod or salmon, bibimbap, and more. An essential guide for all those who own a wok or wish to give one a try.
The intricacies of wok culture are brilliantly explored in this definitive offering ... While the more than 200 recipes are nothing to scoff at, what makes this a stunner is the extensive coverage of cooking techniques and culinary history ... López-Alt’s conversational prose never fails to entertain ... Readers will be cooking with gas thanks to this fiery and insightful work.
